Coconut Custard Pie

Name: Coconut Custard Pie
Prep time: 10 min
Cook time: 50 min
Total time: 120 min
Yield: 8 slices
Ingredients: 2 cups milk; ¾ cup sugar; ½ cup Bisquick baking mix; 4 large eggs; ¼ cup butter; 1 ½ teaspoons vanilla extract; 1 cup sweetened shredded coconut; Butter,; vanilla ice cream; whipped cream; caramel

One blender batter settles into a soft bottom crust and creamy custard as this pie bakes. Shredded coconut stays on top, toasting golden above the filling for a lovely contrast in every slice.

By Betty Lou Gardner2 hrUpdated 2026-08-25

This easy old-fashioned pie starts as one simple blender batter, then settles into a soft bottom crust, a creamy custard center, and a golden toasted coconut top as it bakes. Made with familiar pantry ingredients, it fits right in at holidays, potlucks, and family dinners.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always let this pie sit awhile before cutting into it because the middle keeps settling as it cools. The coconut sometimes browns a little darker around one side depending on the oven, but nobody ever minds once it reaches the table.

How to Make Coconut Pie

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Milk, sugar, Bisquick, eggs, melted butter, and vanilla blended until smooth in a vintage countertop blender.

Blend Filling

Add the milk, sugar, Bisquick, eggs, melted butter, and vanilla to a blender and blend on low speed until completely smooth and creamy.

Smooth coconut custard filling being poured from a vintage blender into a greased cream-colored deep-dish pie pan.

Prepare Pie

Pour the custard mixture into a greased deep-dish pie pan set on a rimmed baking sheet and let it rest for 5 minutes.

Sweetened shredded coconut being sprinkled evenly over the unbaked custard filling.

Add Coconut

Sprinkle the sweetened coconut evenly across the top without stirring it into the filling.

Coconut custard pie baking in a cream-colored deep-dish pie pan until golden brown.

Bake

Bake until the top is golden brown, the edges are set, and the center still has a slight jiggle when the pan is gently moved.

Cool and Serve

Let the pie cool for at least 1 hour so the custard can fully settle. Serve slightly warm, at room temperature, or chilled with whipped cream or vanilla ice cream.